Evening star. [volume], April 24, 1947, Page C-3, Image 48

About Evening star. [volume] (Washington, D.C.) 1854-1972

Image provided by: Library of Congress, Washington, DC

                
*
f Report to the Housewife
Whether its a corn crap salad or
t hot invigorating vegetable plate,
you will And plenty of choice in the
local markets this week. With this
changeable spring weather we are
having, you probably revise your
menus overnight in order to keep
abreast of the changing conditions.
Several home-grown vegetables
are now beginning to make their
appearance, rhubarb, radishes, wa
tercress, landcress and other cook
ing greens are from local farms.
Asparagus continues to be plentiful
and the quality very. good. I’ve
noticed, too, that it has come down
considerably in price. You will find
leeks from Florida and Georgia,
beets from Texas, and from Cali
fornia carrots,. Chinese cabbage,
broccoli and cauliflower.
There are potatoes for even' pur
pose; new ones from the South,
“bakers” from Idaho and Maine,
and some sweet potatoes shipped in
from Louisiana to supplement the
local supply. Did you know that
the heavier a potato is, the mealier
it is? It seems potatoes are se
lected by specific gravity tests. Thus,
better potatoes for boiling are those
of medium to relatively low specific
gravity, since they hold together
well ahd can be recooked for later
serving. For whipped potatoes high
specific gravity is best, since they
have a greater tolerance for water
or milk and whip up to a greater
volume.
Cucumbers, now, are hot-house
grown; they are quite good quality
but the price is high. Green peppers
and tomatoes are two more vegeta
bles that are completely out of sight
as regards price. Citrus fruit is still
m good supply, and, with the ex
ception of limes, very’ reasonable.
Other produce includes Bermuda
onions from Texas, Spanish onions
from Chili, white and yellow squash,
plenty of lima and snap beans, peas,
salad greens, mushrooms, and very
nice strawberries. Bananas become
more plentiful right along. The
Food Marketing News reports large
supplies of frozen fruits and veg
etables on hand in the Middle At
lantic area; the stocks are much
higher than on the same date last
year. Frozen foods make an easy
to-get lunch or dinner when time
•r energy are short.
All lines of meat are plentiful, the
featured cuts for the week end will
be rib roasts, ground beef and the
fore-quarter cuts of lamb and veal.
The shoulder cuts are good buys, less
expensive than the fancier chops
To 'Stretch’
Pork Chops
To make pork chops “go further,”
bake them and serve them with a
noodle ring.
Put 2 tablespoons drippings in a
pan and in the hot fat, sear 6 pork
chops, cut thic)f and dredged in
flour. When golden brown on both
sides, put the chops in a casserole.
Thicken the fat in the pan with a
little flour and add to it salt, pepper
and a pinch o£ sage, plus l1* cups
water. When the water boils, pour
the mixture over the chops, cover
and bake in a moderate oven for an
hour and a half.
For the noodle ring, cook noodles
■s usual and then mix them with U
teaspoon or more of salt, cup
minced parsley, l tablespoons minced
onion, 2 tablespoons soft butter and
a cup of milk. Beat the yolks of 4
eggs into the .mixture and then fold
in the stiffly beaten whites.
Turn into buttered ring mold and
bake in a moderately slow oven for
about 50 minutes. Unmold on a
round platter and place chops, with
their pan juices in the center. Serve
with or without tomato sauce.
By Violet. Faulkner
Food editor.
and roasts, and many tempting
budget dishes may be made from
them. There's good variety in fish,
too. Croakers, trout, rockfish, perch
and haddock fillets and some Bos
ton mackerel. They say the mack-j
erel seiners have been out making j
their "dark-of-the-moon” hauls, so
we should have a good supply for the
next week or two. Shad is still
available, in case you haven’t yet
had your shad dinner. One dealer
told me that last week they almost
sold out of shad before they could
get it unpacked.
* * * *
HERE AND -THERE:, Crunchy
cereal makes an excellent coating
for “breaded” meats. Just roil the
cereal to fine crumbs and proceed
as usual. ... To floor meat for a
stew, place cubed meat, flour, and
::ea oning in a paper bag and shake
well to coat meat with flour. A
dash or two of cloves added to the
flour will do a subtle flavoring trick.
... At last industrial chemists have
found a way to keep bananas, apples
and fresh peaches from turning
brown immediately after peeling.
!The product is in powder form,
composed of 4 per cent of the C
vitamin, with a citric acid base.
Designed particularly for industrial
users, the time may come soon when
it will be available for the average
consumer. . . . Did you know that
Tabasco sauce is one of the very few
trade marks noted in the dictionary?
The tangy sauce gets its name from
a river and state in Mexico. . . .
The May “Wonder Flame” (put out
by the Washington Gas Light Co.)
contains some especially nice May
time menu aids. They announce
free morning cooking classes during
late April and early May, too. For
more detailed information call Re
public 3275 and ask for Home Serv
ice. . . . There is no need to blanch
almonds before toasting them. In
fact the brown skins actually in
crease their flavor appeal. This is
a great time saver too. . . . There’s
a new square cake dish on the mar
ket; made of glass It harmonizes
with any china pattern, can be
taken directly to the table, holds
over two quarts level full, has two
attractive handles for easy grasping.
The square shape makes it ideal for
baking cakes, combreads, biscuits,
or vegetables. Reasonably priced,
too. . . . There’s a soynd reason
for having a clean cover on the
board before starting the weekly
ironing. That brownish tinge that
sometimes appears on white clothes
during ironing may come from a
scorched ironing board cover. . . .
For the fortunate individual with
a fresh herb garden, here’s a timely
tip. If you’re substituting fresh
herbs for dried ones, use four times
as much fresh herbs as dried. . . .
RUM BUNS AND CAKE.
(From Mrs. R. A. F„ Washington.) ,
For Mrs. J. T. B., Brentwood: I
have read a very good rum bun and
rum icing recipe which I wish to
share with the RCH readers. Also
rum cake and rum sauce.
Rum Buns: Two yeast cakes,
’i cup warm water, l cup milk
(scalded), cup butter, 2 table
spoons rum, *4 cup sugar, 1 teaspoon
salt, 1 cup raisins (scalded and cut
into small pieces), 3 egg yolks, 1 egg
white, flour about 5 cups. Soften
yeast in warm water. Scald milk,
add butter, sugar and salt. Cool,
add flour to make thick batter. Add
yeast, eggs and raisins. Beat well,
add rum, set to rise. When risen,
add remaining flour to make a soft
dough and knead well. Place in
greased bowl, cover and let rise
until double in bulk. When light
punch down. Make into small buns
in muffin tins. Let rise again and
bake in 375 degree oven for about 30
minutes.
Rum Icing: One cup powdered!
sugar, 1 tablespoon rum, pinch salt, i
Enough cream to make right con
sistency to spread: Put on top of
each bun. For coffee cake, roll!
dough out thinly, sprinkle with;
raisins, rum and sugar. Roll and
cut in %-inch slices with scissors.
These should be baked about 45
minutes.
Rum Cakes: Shape brioche dough
in the form of large biscuits and put
into buttered individual tin molds,
having molds two-thirds full; cover
and let rise to fill mouds. Bake 25
minutes in a moderate oven. Re
move from molds and dip in rum
sauce.
Rum Sauce: One-half cup sugar,
1 cup boiling water, cap rum or
wine. Make a sirup by boiling sugar!
and water 5 minutes; then add rum
or wine.
* * * *
PECAN PIE;
AMBROSIA.
(From Mrs. R. A. F„ Washington.)
For Mrs. J. R. L., Front Royal.
Pecan Pie: I have two very good
recipes for pecan pies which I be
lieve Mrs. J. R. L. will like. One is
with molasses and the other is made
with brown sugar. Grandma's Mo
lasses Pecan Pie: Three eggs beat
Broiled red perch taste really ocean-fresh ... ■ | j
FRIDAY. ' ! I
Broiled Red Perch Fillets icith Lemon j
Stuffed Baked Potatoes Green Beans
* Creole Corn Radishes ' i
Fresh Pineapple Pudding \
* Broiled Perch Fillets. ; \
Brush with oil, sprinkle with salt, and flour or buttered bread |
crumbs. Place on greased broiler or cooky sheet. Broil quickly ;;
until brown, then turn. Brush the other side with fat and brown. If
fillet is thin, broil one side only to avoid breaking. Serve with lemon i (
wedges and garnish with parsley. I (
- 1
SATURDAY. I
Onion Soup au Gratin
French Bread
Avocado-Grapefruit Salad
Applesauce Cake 1
Onion Soup au Gratin.
2 bunches green onions, chopped Few grains black pepper
3 tablespoons butter Few grains cayenne
3 cups beef broth or bouillon 3-day-old buns, cut in halves
2t* cups evaporated milk 1 cup grated sharp cheese
1 teaspoon salt
Cook onions in butter for several minutes, being careful not to ,
brown. Add broth < fresh, canned or prepared from bouillon cubes)
and simmer until onions are tender, then add milk and salt, pepper 1
and cayenne. Sprinkle cheese on buns, toast under broiler and place *
a bun half in each heated soup bowl. Pour over buns in bowls. Serve <
at Mice. Serves 6.
SUNDAY.
Cranberry Juice
Savory Pot Roast Brown Potatoes *
Fresh Asparagus, Hollandaise Sauce
Pear Salad
Vanilla Ice Cream with Fresh Strawberries
Savory Pot Roast.
4-pound arm or blade pot roast Salt and pepper
2 onions, sliced ’* cup raisins
1 clove garlic, sliced 2 bay leaves
3 tablespoons lard or drippings 1 cup boiling water.
Brown onions and garlic in lard. Brown meat on all sides. Sea
ton. Add raisins, bay leaves and water. Cover tightly and simmer 3
hours or until tender. Add liquid if necessary. Remove meat, strain
*n“,n?*afure iiQUid. For each cup add 2 tablespoons flour. Cook
antu thickened, stirring constantly. Serve gravy with meat.—By
».* *
The flavor of a salad is important—the anchovy-spiked cottage cheese is a ^perfect
contrast with the cool crispness of the fresh vegetables.
• Readers’ Clearing House ==• =~
en, 1 cup molasses, % cup whit
corn sirup, 1 teaspoon vanilla, 1/1
teaspoon salt, 2 tablespoons shorten
ing, melted, 1 tablespoon flour, 1 cu]
chopped pecans, 1 nine inch un
baked pie shell. Combine eggs, mo
lasses, com sirup, vanilla and salt
Add melted shortening (butter o
margarine). Mix nutfc with flott
and stir into egg-molasses mixture
Pour into unbaked 9-inch pie shell
bake in moderate oven 40 minutes
or until firm. Cool, serve with oi
without whipped cream.
Pecan Pie: One-fourth cup but
ter, 2/3 cup brown sugar, firmlj
packed, !J teaspoon salt, % cug
dark corn sirup, 3 eggs, beaten, 1
teaspoon vanilla, % recipe plair
pastry, 1 cup pecan halves. Crean
butter and sugar together unti
fluffy; add next four ingredients
Line pie pan with pastry anc
sprinkle with pecans: pour the fill
ing over pecans. Bake in very hoi
oven, 10 minutes; reduce tempera
ture to moderate and bake 35 min
utes longer.
Ambrosia, to Mrs. A.V.T., Wash
ington: I have a good recipe for s
dessert called “Ambrosia” but nevei
heard of a pie by that name. 1
believe you could use the following
recipe in a baked pie shell anc
brown lightly in the oven with
meringue. Six oranges, % cug
sugar, 1 tablespoon sherry flavoring
1>3 cups fresh coconut or 4 ounces
moist packed coconut. Peel oranges
removing all outside membrane
cut in thin slices. Place alternate
layers oi coconut., oranges and sugar
in serving dish. Sprinkle with
sherry flavoring. Press- down with
plate; chijl for Vi hour. Makes 6
servings.
* * '* *
IRISH STEW.
'From Miss M. E. R., Washington.)
For Miss M. M., Kensington: Two
pounds shoulder of lamb, Vi cup
lour, 1 teaspoon salt, Vi teaspoon
pepper, 3 tablespoons fat, 1 No. 2
;an (2Vi cups) tomatoes, 1 cup sliced
:arrots, 3 medium onions, sliced; 2
:ups diced potatoes, water. Cut
neat in I-inch cubes. Combine
lour, salt and pepper. Dredge meat
cith flour mixture and saute in fat
jntil browned on all sides. Add
omatoes and simmer 1 hour. Add
larrots, onions, potatoes and enough
cater to cover. Simmer 1 hour
onger. Add salt and pepper to
aste. Approximate yield: Six pot
ions.
* * * *
GLASS STOPPER.
(From R. S. K., Washington.)
In answer to Mrs. K. L. D., Alex
indria, who wants to know how to
emove a glass stopper, please tell
ler if she will hold the bottle under
he hot-water spigot and let the
i-ater run hot it will come out easy.
* * * *
FEAR OF BATH.
(From E. G. B., Arlington.)
To Mrs. G. J. B., whose baby has
leveloped a fear of her bath: I had
xactly the same experience with
ny small son when he was about
7 months* old. I got along by
athing him in a kitchen pan for
few w’eeks, then, while staying
vith friends, had an opportunity to
et him observe another child of
.bout his age in the tub and he
■’as eager for his regular bath. No
rouble since. Good luck!
* * * *
COFFEE CAKE.
(From Mrs. O. C. B., Arlington.)
The recipe requested by Mrs. P. J.
>., Washington, a few nights ago
ould be this one: 1
Coffee Cake: One beaten egg, L
up sugar, 5i cup mlik, 2 tablespoons
nelted shortening, 1 cup flour, Vi
easpoon salt. 2 teaspoons baking
owder. Combine eggs, sugar, milk
ind shortening. Add flour sifted
rtth salt and baking poWder. Mix
veil and pour into wax paper lined
-inch square pan. Sprinkle with
nixture of Vi cup brown sugar, 1
easpoon cinnamon, 1 tablespoon
i muicayuvu nieivea ouiter
tnd -j cup broken nut meats, I us
ually use pecans and I use more
:innamon than the recipe calls for.
Spread evenly over raw dough and
iake in moderate hot oven, 375 de
trees, 20 to 25 minutes. I hope that
his is the recipe Mrs. P. J. D.
vanted.
In January I started working
igain and found that I didn’t have
is much time as usual to read two
lewspapers every day and Sunday.
Since we wanted a morning paper
ve thought we would cancel our
ubscription to The Evening Star,
»ut I just couldn’t get along without
laving the Clearing House, so we
topped the Sunday Star, which
loesn’t have the Clearing House
md continued to get the daily.
From Mrs. M. S. N., Washington.)
In reply to the request for a recipe
or Coffee Cake here is one my
A .
! Contributions and requests
must be accompanied by the
» sender's full name and address.
We will withhold both and use
only initials. Please address
mail to the Readers’ Clearing
House, Woman’s Page, The
Evening Star, Washington 4.
Views expressed in the clear
, ing House are not necessarily
, those of The Star and, as it
is obviously impossible for us
to test all recipes submitted, we
cannot assume responsibility
for them. Betsy Caswell
family thinks is grand. Strensel
Filled Coffee Cake. Strensel filling
and topping.
One-half cup brown sugar, 2 tea
spoons cinnamon, 2 tablespoons
flour, 2 tablespoons melted butter,
h:i cup chopped nuts (optional).
■ Mix together with a fork before mix
ing coffee cake.
Coffee Cake: One and a half cups
sifted flour, 3 teaspoons baking
powder, y4 teaspoon salt, 3i cup
sugar. V< cup shortening, 1 egg, y,
cup milk. Sift dry ingredients, cut
in shortening, blend in well-beaten
egg mixed with milk. Spread half
the batter in greased and floured
6xl0-inch pan. Sprinkle with half
the Strensel mixture. Add the other
half of batter and sprinkle remain
ing Strensel over top. Bake 25 to
do minutes in 370-degree oven. This
is delicious with a sugary, nutty
filling and top and just as good
without the nuts.
* * * *
ENGLISH-AMERICAN MAGAZINE
EXCHANGE?
(From G. B., Derbyshire, England.)
Would one of your readers care to
exchange American for English mag
azines? I would send Picture Post,
Illustrated and Leader, which are
weeklies and Men Only and Lilliput
which are issued every month. i
I enjoy reading The Star very
much, but how on earth does one
manage to read it on a train or bus?
After our two-sheet dailies it seems
very huge.
The “adverts" and recipes fill me
with envy. How do you use up the
egg yolks? Your cakes always seem
to need more whites than yokes.
* * * *
PUBLISHERS OP BOOK?
' (From Miss H. M., Washington.)
Does any one know who published
“The 24th of June,” by Grace Rich
mond? It is quite an old book and
is now out of print. The public li- i
braries do not have the book.
* * * *
WASHING CROCHETED DOILIES. I
(From Mrs. B. A. B., Takoma Park.) j
I use a piece of plywood before;
washing crocheted doilies, place on
the board and drive in small nails in
the outer loops. Wash and pat in
thick belled starch. Stretch over
the nails and set aside until very
dry. Do not iron. Lift off when
dry.
* * * *
CROCHETED AFGHAN PATTERN?
(From Mrs. F. A. C., Washington.)
I wonder if your kind readers
would furnish me with the address
of the place where I can get a cro
cheted afghan pattern. It is called
“Charleston Garden." I have only
seen one made and it was beautiful.
If I'm not mistaken the name of the
place that furnished this pattern
was the American Thread Co. But
I no not know the address.
* * * *
AFRICAN VIOLETS -
(From Mrs. H. L. C., Falls Church.)
In answer to Mrs. K.O.B., Blad
ensburg, regarding pinching off of
fading blooms on African violets, I
have an article which says, “Keep
the blooms cropped off, to the base
of the stems, as they fade and your
plants will bloom much longer." I
VlOVA t/\ hn 4*ha
* * * *
PICNICS.
(From Mrs. R. A. F., Washington.) i
For J. R. McG., Arlington: The!
American Home Magazine has a
dandy party and picnic department.1
I believe they now have a folder:
that sells for about 20 cents. It has
ideas for outdoor games. The ad-;
dress is Dept. E, The American
Home, 444 Madison Ave., New York
22, N. Y, I have a few ideas and
suggestions for your outdoor picnic.
Hot dishes can be taken along by
wrapping them in heavy paper. Hot
drinks in the thermos bottle. I
have often made my fresh salad
right at the scene of the picnic.)
Wrap your chilled lettuce or salad'
greens in wax paper. Carry a!
wooden bowl with your wood or
plastic mixing set.
Scalloped potatoes and frank
furters are good baked together and
carried to the picnic in the .original
bowl. Also baked beans. Here’s a
recipe for cottage cheese sand
wiches. Two cups cottage cheese,
cup chopped celery, »4 cup chop
ped stuffed olives, salt and pepper.
Mix together cheese celery and
olives. Add,salt and pepper to taste.
Pack in a covered jar and use as a
spread for buttered bread.
And here is a favorite for camp
fire gatherings. Bacon Rolls. Use
a slice of fresh bread for each roll.1
trim edges, put a small strip of
cheese at one end and roll up. Wrap
with a strip of breakfast bacon, if
bacon is too wide, cut in half
lengthwise. Secure with toothpicks
at each end. If you like pepper, or
a dash of red pepper or tabasco or
the cheese before rolling, will giv<
a good flavor. When used fear out
door parties, simply toast over th<
open fire until bacon is crisp. Foi
the indoor supper use a skillet oi
the broiler, turn often until bacor
is crisp.
(From Mrs. M. L., Washington.)
To Mrs. J. R. McG., Arlington,
who would like food ideas for
picnics.
Loaf Beans—Cut lid from an un
sliced loaf of bread, hollow out most
of the loaf and butter the inside
well. Set in the oven to crips and
brown. Meanwhile open a large can
of baked beans, season highly with
black pepper, one teaspoon dry mus
tary and 2 tablespoons molasses,
and heat boiling hot. Pour into the
toasted loaf, put on the lid (also
toasted) and garnish with parsley
Serve cut in slices with plenty of
tomato catsup, green salad and
fruit.
Here are two casserole meals if
you would like a change from the
usual picnic fare.
Wiener Scallpp—Six medium-sized
potatoes, pared; 6 frankfurters, 1
egg, beaten: 2 cups milk, salt and
pepper to taste, buttered crumbs,
grated American cheese. Into a
buttered casserole slice 4 of the po
tatoes into Vg-inch slices. On these
arrange the frankfurters, then slice
the remaining potatoes over the top.
Beat the ees with the milk, season
lightly (remember that wieners are
well seasoned) and pour over the
contents of the casserole. Sprinkle
the top sparingly with buttered
crumbs and grated cheese, and bake
slowly at 350 degrees about an hour,
or until the potatoes are tender.
This should serve 6, but any family
of 4 will make it disapear rapidly.
Noodles and Pork Chops—Six loin
chops, 2 medium-sized onions sliced,
X half-pound package noodles, un
cooked, 1 teaspoon Worcestershire
sauce or A-l sauce, salt and pepper
to taste, X can tomato soup, 1 cup
water. Brown the chops well in a
frying pan, then transfer to a big
casserole. Add onions, uncooked
noodles and seasonings. Cover with
tomato soup and water, cover cas
serole and bake one hour in a slow
oven 350 degrees.
For equally good results without
heating the oven, use a deep frying
pan with cover, or a Dutch oven.
Brown the chops in it. add the other
ingredients, and cook very slqwlv
on top of the stove or the grill. Add
more water if it cooks dry.
* * .* *
BAKED BEANS.
(From Mrs. T. E. D.. Arlington.)
In recipes for baked beans appear
ing recently, one is told to discard
the water in which beans are soak
ed. I was once advised against this
practice by a nutritionist of a na
tional service organization as many
valuable food elements are thus lost.
The beans should be thoroughly
washed, drained, put to soak and
then boiled in same water, adding
more water if necessary. Also to
insure juiciness, the beans should
be checked occasionally during bak
ing process and water added, if
needed, to keep the water level with
Kanno i-_ _s _i «
-- uut UC nilUWCU
to cook away.
* * * *
BOLSTERS.
(From Mrs. S. J. K„ Washington.)
For Mrs. T. M. S. I have just had
bolsters and slipcovers made for a
Hollywood bed and it is assuming
the role of a couch very nicelv in
my living room. I don’t beiieve
these bolsters could be made at home
very successfully, as they should be
stuffed with an enormous amount
of cotton batting which, I should
think, would be difficult to obtain.
I had a rectangular 14-inch square
bolster made for the back and arm
bolsters 8 inches square. Most of
the magazines seem to show a back
bolster the same size as side bolsters,
but I should think that would make
a rather uncomfortable f>ieqe, since
standard Hollywood beds are 38
inches or 39 inches wide.
* * * *
GNOCCHI:
ENGLISH HEATHER?
(From Mrs. P. P., Washington.)
Boil three medium size potatoes
until mealy, peel while hot and
force through ricer: add 1 teaspoon
salt, 2 eggs slightly beaten, and
enough’ flour to make a soft but
not sticky dough. Knead until
sure all’ are blended and then roll
sections of dough to make a roll
like tootsie rolls and cut into pieces
\<t inch long. Now with thumb,
force these on very well floured
board and toss aside on a flat floured
s surface to dry until ready to plunge
into boiling salted water. Proceed
as you would any macaroni, using
rich tomato gravy. Especially good
' if pork is used for part of meat in
gravy.
Would any readers know where
English Heather can be obtained,
or is it known under another name?
(From Mrs. L. W. K., Washington.)
For Mrs. T. ft. who requested the
recipe for Gnocchi the Italian dish.
One-half pound grated cheese, 1
cupful water, 2 tablespoons butter,
m cupfuls flour, 3 or 4 eggs, milk,
salt and pepper. Put water in sauce
pan with salt and butter; when
melted add flour; make very smooth
paste, being careful flour does not
stick to pan. After beating hard
for 10 to 15 minutes, take off fire
and add cheese and pepper. Allow
15 minutes to cool. Put into bag,
run through, cut into pieces 1 inch
long. Put into hot water on stove
for about 20 minutes, boiling. When
Gnocchi rise to surface, they are
cooked. Lay cheesecloth on to
drain. Then put in baking dish 1
layer Gnocchi, 1 layer grated cheese,
until dish is full. Then pour white
sauce over and bake brown in oven
for 15 minutes in a double boiler.
Sauce is made with 1 tablespoon
butter, 1 teaspoon flour, 1 cupful
milk or cream, salt and pepper.
* * * *
KEEPING GARLIC;
BANANA BREAD.
(From Mrs. E. J. M., Washington.)
I keep garlic buds in the refriger
ator sealed in a small jar, an empty
shaving cream jar. Incidentally, I
save all small jars with good covers.
Their use is legion! Storing small
bits of leftover foods in the refrig
erator—garlic buds, precious steak,
fat, etc. Garlic buds will keep for
weeks on end this way.
Some one might like to try my
recipe for one loaf of Banana Bread
(a quick bread). One-half cup but
ter, 1 cup sugar, 2 eggs well beaten,
2 cups flour, 1 teaspoon salt, 1 tea
spoon baking powder, 14 teaspoon
soda, 2 tablespoons sour milk, 1*4
cups banana pulp, 14 cup nut meats,
chopped. Cream butter and sugar,
add eggs. Add sifted dry ingre
dients alternately with combined
milk and bananas. Add nut meats.
Bake in buttered loaf pan in a j
moderate oven 350 degrees, 45 to 55'
minutes.
(From Mrs. R. S. D.. Washington.) j
A grocer gave a friend of mine
the following advice re keeping gar
lic. Wrap tightly in waxed paper I
and keep in the refrigerator any
where but the vegetable compart- j
ment which is too damp. It works
and docs not affect the-other food. ;
t
*
The Chef Says—
An old “Victorian” favorite dessert
is the Charlotte Russe. This hasn’t
been so well known to the present
feneration and I think they’ve been
missing a treat.
Here’s my grandmother's recipe
for what she elegantly called
“Parisian Charlotte Russse”:
Soak 2 tablespoons of gelatin in a
little cold water. Then dissolve it in
2 cups of rich scalded milk. Stir in
% cup of sugar and when this is dis
solved, pour a little of it over 4 egg
Anchovy and
Cheese Salad
1 teaspoon finely cut chives.
1 2-ounce can anchovies, drained.
1 pint creamed cottage cheese.
6 small tomatoes, peeled and
sliced.
Crisp lettuce leaves.
Chop two-thirds of the anchovies
into small pieces. Cut one-third
into long strips for garnish. Add
chives and finely chopped anchovies
to the cottage cheese and mix light
ly. Cover and place in refrigerator
for at least a half hour to blend
flavors. Arrange lettuce cups on a
large chop plate. Put mound of cot
tage cheese in the center and over
lap tomato slices on the lettuce
around the edge. Place strips of
anchovies on top of the cheese as a
garnish. Serve mayonnaise or
French dressing on the side. Serves
six.
yolks in a pan. Return the mixture
to the fire and stir the custard over
low heat until it starts to thicken.
Then add a teaspoon of vanilla
grandmother used brandy or rum
instead—and fold the four stiffly
beaten egg whites into the mixture.
Whip up a pint of heavy cream un
til it is stiff and fold that in.
Line a round mold with lady
fingers and pour the custard in care
fully. Chill thoroughly, then un
mold gently and garnish with
whipped cream and flowers made of
candied cherries and angelica.
Another "old-timer” that grand
mother trotted out for special oc
casions was a “Nesselrode Pudding."
To make this, soak 2 tablespoons of
gelatin a cupful of cold milk. Scald
2 cups of milk in a double-boiler.
Add % of a cup of sugar to the
scalded milk ancf beat in 5 egg
yolks. Let all this cook for a mo
ment oi; two, just long enough to
thicken the egg yolks slightly. Then
stir in the soaked gelatin and let it
dissolve.
Add cup finely chopped raisins,
2 tablespoons ground almonds and
pound of macaroons, broken in
pieces. Let all cool and flavor with
brandy, rum or vanilla—about a
tablespoon full. Fold the stiffly
beaten egg whites into the mixture
and turn the pudding into a mold
wetted with cold water. Chill well,
unmold carefully and garnish with
maraschino cherries—green and red,
cut in slivers to make flower petals
and leaves and pipe with whipped
cream forced through a pastry tube.
HALF-PRICE SALE!
$r TUSSY
CREAM
DEODORANT
This exquisite deodorant faithfully
protects your personal charm! It
controls perspiration odor and un
pleasant moisture for many, many
hours. Yet it is unfailingly gentle
to your skin and to fine fabrics.
Surrounds you with delicate
frogrance.
Beginning Friday at All
Peoples
DRUG STORES